Hygiene Officer

**Job Description**:
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- Implements and maintains all standards that are outlined in the Corporate Hygiene Policies and Procedures. Ensures that all operations (Food and Beverage/Rooms) are in compliance with local hygiene regulations. Initiates and develops a positive relationship with local regulators and the hygiene bureau.KEY RESPONSIBILITIES- Establishes and monitors the FSMS (Food Safety Management System) which helps to reduce the risk of foodborne illness outbreaks by identifying, preventing and eliminating problems throughout the flow of food preparation.
- Works closely with the Stewarding Manager on the cleaning procedures, maintenance programs and pest control system to achieve an effective FSMS system.
- Establishes, recommends and monitors the best food hygiene practice for outside Events.
- Implements food sampling and dating system for the Events team as backup in case of an outbreak.
- Conducts daily patrols of kitchens, restaurants and other hotel-related areas to ensure the following conditions are in compliance with the required food safety and hygiene standards:

- The pattern of the ‘flow’ of food products
- The condition of relevant equipment
- The physical working environment (lighting, temperature)
- The condition of the operating areas and workstations
- The associates’ food handling or processing procedures
- Liaises with the laboratory to conduct regular swab tests, culture control tests and water tests for fish tanks.
- Performs random temperature checks of buffet food items.
- Collaborates with the Engineering department for repair and maintenance should there be any defects found with the refrigerators.
- Conducts daily control and recording of refrigerator temperatures.
- Recommends and implements a proper waste control and management plan.
- Recommends and reinforces the “re-pack” system.
- Recommends and implements a ‘clean’ receiving and storage plan where the risk of contamination of food is brought to a minimum.
- Identifies the current delivery practices of suppliers, recommends corrective measures (if required) and closely monitors to ensure that practices adhere to required standards.
- Identifies the current practice and challenges in the receiving area, waste control and storage of food in the hotel.
- Knows the layouts and locations of all restaurants and kitchens, including the receiving area, food storage area, and various locations of refrigerators for storing different kinds of food.
- Establishes a Supplier Assurance System, whereby a supplier hazard analysis can be set up and plant audit be carried out on a regularly basis.
- Identifies and analyses potential hazards and risk areas through the use of the FSMS system on a regular basis.
- Identifies critical control points from the receiving of food related items through to the final stage of serving.
- Establishes critical limits for the critical control points and continuously monitors and evaluates their effectiveness.
- Recommends procedures for remedial actions to prevent and eliminate hazards.
- Establishes verification procedures to ensure the effectiveness of the critical control points.

QUALIFICATIONS & WORKING EXPERIENCE- Minimum three years experience in a similar capacity.
- Experience in handling food and hygiene standards of various types of kitchens/restaurants preferred.
- Experience in conducting training/audit checks preferred.
- Experience with local hygiene authorities (through direct contact or previous employment) is preferred.
- Qualified training programs on hygiene and food safety controls
- Fluency in oral and written English preferred, but not absolutely necessary
- Computer knowledge required